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Beef Stroganoff
Beef Stroganoff

Beef Stroganoff

6 Review(s)
Cook Minutes 1 ½ hours 15 minutes
Prep : 15 minutes Cook: 1 ½ hours
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Here's a recipe with a twist − a rich beef casserole with the addition of smoked paprika. Finish with lite cream for full flavour without the guilt.

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g beef blade steak, cubed
2 onions, sliced
200 g button mushrooms, quartered
1 Tbsp smoked paprika
1 Tbsp tomato paste
1 ¼ cups beef stock or water
1 bay leaf
½ cup Kraft Philadelphia Light Cream for Cooking
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Step 1
1. Preheat oven to 180℃. Heat a dash of oil in a frying pan and brown the beef steak. Add the onions and stir fry until they begin to soften. Add the mushrooms.
Step 2
2. Stir in Gregg's Smoked Paprika and tomato paste and allow to cook out for a minute before pouring over the beef stock. Add bay leaf. Bring sauce to boiling point. Transfer to an ovenproof dish, cover and cook in the oven for 1 1/2 hours or until meat is tender.
Step 3
3. At the end of cooking stir through the Kraft Philadelphia Light Cream for Cooking and serve on pasta or rice.
Crockpot / Slow Cooker Instructions:
Step 1
Prepare step 1 of the recipe and place into a slow cooker with the bay leaf. Mix smoked paprika, tomato paste and 3/4 cup beef stock together and pour over the meat. Cook on low for 8 hours or on high for 4 (check your user manual). At the end of cooking, stir through the lite cream.
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